Chicken and Sausage Gumbo

Gumbo is one of those recipes everyone makes differently, but this chicken and sausage gumbo keeps it simple. A dark roux, andouille sausage, and rotisserie chicken give you big flavor with minimal effort.

Why You’ll Love This Classic Gumbo

Big flavor, less drama. I whisk up a dark, rich roux and throw in precooked smoked sausage and rotisserie chicken to save you time!
Pick your battles. I keep my gumbo tomato and okra free, but I show you how to add them if that’s how your family does it.
No gatekeeping here. Gumbo purists can debate all they want, but my version is easy enough for first timers and bold enough that nobody at the table complains.

Chicken and Sausage Gumbo Ingredients

Easy proteins: Use precooked sausage and shredded rotisserie chicken to make your life easier!
Thickening Option: Stir in ½–1 teaspoon of Gumbo File (filé powder) after cooking; let it simmer until thickened.
Okra option: Add 10–12 chopped fresh or frozen okra during the last 15–20 minutes if you like okra!
Spices swap: You can use either Cajun or Creole seasoning.
Need More Heat? Try spicy sausage, extra Cajun seasoning, a pinch of cayenne pepper, or hot sauce on top.

How to Make Chicken and Sausage Gumbo

No matter how you make it, gumbo is one of those soups and stews that always hits the spot. This sausage gumbo is my take on the classic. Rich, flavorful, and ready for your own spin. Feel free to tweak it and share your version in the comments!

Make Roux: Combine the flour and vegetable oil in a large 6 to 8-quart pot, then cook over medium low heat for 30-60 minutes. Whisking occasionally, until the roux becomes a dark chocolate brown color.
Cook Vegetables: Increase the heat to medium and add the sausage, celery, bell pepper, and onion to the pot. Cook for about 5 minutes, until the vegetables have softened. Add the garlic and cook for another minute, until fragrant.
Add Broth & Seasonings: Slowly stir in the chicken broth, then add the bay leaves, Cajun seasoning, dried thyme, salt, and pepper to taste. Return the heat to medium low and simmer uncovered for about an hour.
Add Chicken & Simmer: Add the chicken and continue simmering for an additional 45-60 minutes. If you would like the gumbo to be thicker, combine the cornstarch with water in a small bowl to form a slurry. Then, stir the slurry slowly into the pot during the last 5-10 minutes of simmering. Discard the bay leaves before serving chicken and sausage gumbo with white rice, green onions, fresh parsley, and hot sauce.

Sausage and veggies added to the pot of roux.

Alyssa’s Pro Tip

Make your roux in the microwave! Mix 1 cup of flour and 1 cup of oil in a large heatproof bowl. Microwave for 6–7 minutes, whisk, then cook for 1–2 minutes more, until it’s a rich chocolate brown. Just be careful, the roux and bowl will be very hot.

Chicken and Sausage Gumbo

A rich, flavorful gumbo made with a dark roux, smoky andouille sausage, and tender chicken.

Course Dinner, entree, Main Course, main dish

Cuisine American, cajun, creole, louisiana, Southern

Keyword andouille sausage gumbo with chicken, cajun sausage and chicken gumbo, Chicken and Sausage gumbo, Chicken and Sausage gumbo recipe, creole sausage and chicken gumbo, gumbo, Gumbo recipe, gumbo with sausage and chicken

Prep Time 20

Cook Time 3

Total Time 3 20

Servings servings

Calories 640kcal

Author Alyssa Rivers

Equipment

1 6 to 8-quart pot or dutch oven

Ingredients

1 pound sliced, cooked Andouille sausage sliced ¼-inch thick
4 cups shredded rotisserie chicken
1 cup all-purpose flour
1 cup vegetable oil
1 cup diced celery about 3-4 large ribs
1 ½ cups diced green bell pepper about 1 large bell pepper
1 ½ cup diced onion about 1 large onion
2 tablespoons minced garlic about 6 cloves
6 cups chicken broth
3 bay leaves
½ teaspoon Creole or Cajun seasoning more or less to taste
¼ teaspoon dried thyme
salt to taste
ground black pepper to taste
1-2 tablespoons cornstarch for slurry, if needed
2 tablespoons water for slurry, if needed

Instructions

Combine 1 cup all-purpose flour and 1 cup vegetable oil in a large 6 to 8-quart pot, then cook over medium-low heat for 30-60 minutes, whisking occasionally, until the roux is a dark chocolate brown color.
Increase the heat to medium and add 1 pound sliced, cooked Andouille sausage, 1 cup diced celery, 1 ½ cups diced green bell pepper, and 1 ½ cup diced onion to the pot and cook for about 5 minutes, until the vegetables have softened. Add 2 tablespoons minced garlic and cook for another minute, until fragrant.
Slowly stir in 6 cups chicken broth before adding 3 bay leaves, ½ teaspoon Creole or Cajun seasoning, ¼ teaspoon dried thyme, and salt and ground black pepper to taste. Return the heat to medium-low and simmer uncovered for about an hour.
Add 4 cups shredded rotisserie chicken and continue to simmer for another 45-60 minutes.
If you would like the gumbo to be thicker before serving, combine 1-2 tablespoons cornstarch (1 tablespoon for a little thickening, 2 for more) with 2 tablespoons water in a small bowl to make a slurry, then stir the slurry slowly into the pot during the last 5-10 minutes of simmering.
Discard the bay leaves before serving with white rice, green onions, fresh parsley, and hot sauce.

Notes

Make Ahead & Storage Instructions

Make Ahead: Chill overnight in an airtight container to deepen flavor. Reheat on the stovetop over medium-low, stirring occasionally.
Store: Keep leftovers in the fridge up to 7 days. Reheat on the stovetop or in the microwave until heated through.
Freeze: Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over medium-low.